| Where did Justine go? |
a] A very long lunch?
b] Having another baby?
c] Writing another book?
d] All of the above?
All will be revealed soon ... but we will continue providing bite-size treats every month.
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How about that
New kids on the Brooklyn block
The symbiotic business relationships between members of the hot-right-now anti-corporate food movement in New York’s fashionable Brooklyn Borough reads like a slightly incestuous family tree.
Rick and Michael Mast of hand-made chocolaterie, Mast Brothers Chocolate, recently bartered a few slabs of their stock in exchange for a convection oven with Andrew Tarlow and Mark Firth, owners of the speciality food shop Marlow and Sons, who are also the owners of Marlow and Daughters, a butcher shop that prides itself in butchering all of its meat in plain sight of the customers.
This group of trendy (mostly bearded) twenty- and thirty somethings from Brooklyn Borough have banded together, forming a collective of mostly self-taught food artisans specialising in epicurean delights ranging from hand-made chocolates, cheeses and pickles to charcuterie, breads and brews.
To them it’s all about creating a community that teaches its members to interact with the producers from whence their food comes and to appreciate the value of traditional methods and flavours.
Read more about this exciting new food set, as well as the intricacies of their involvement with each other here.
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Tessa Kiros winners
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Lynne Ford and Jeanne Collard are the two lucky winners of Venezia – the new gorgeous book by Tessa Kiros.
We asked people to tell us about their most romantic, delicious dinners.
Here are their stories.
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RECIPE
Pomegranate semifreddo (frozen dessert)
2C (500ml) whipping/single cream
3 organic eggs*
3 organic egg yolks*
125g castor sugar
½ C(125ml) pomegranate juice (Tetra pack)
1T (15ml) fresh pomegranate seeds
SYRUP
1C (250ml) water
½ C (125ml/110g) sugar
¼ C (60ml) fresh pomegranate seeds
2T (30ml) fresh pomegranate juice
Serves 4-6
METHOD
1. Place cream in a large bowl and whisk until just stiff, then refrigerate until ready to use.
2. Combine eggs, egg yolks and castor sugar in a medium-sized heat-proof bowl and whisk.
3. Place bowl over a pot of gently boiling water, making sure the bowl doesn’t touch the water. Whisk continuously for 5-6 minutes until mixture is pale and creamy. Remove from heat and continue whisking until mixture is thick and cool.
4. Pour the egg mixture into chilled whipped cream and stir well.
5. Gently stir in pomegranate juice.
6. Pour half the mixture into a 1.5l loaf tin, scatter fresh pomegranate seeds and pour over remaining liquid.
7. Cover tin with cling wrap and freeze overnight for a delicious semifreddo.
8. For the syrup, heat sugar and water in a small pot, stirring gently until all the sugar has dissolved. Bring to the boil and allow to simmer for 2-3 minutes; remove from heat and cool.
9. Add fresh pomegranate seeds and juice to syrup and stir well to combine.
10. To serve, quickly dip loaf tin in hot water, unmould semifreddo onto serving platter, pour over syrup and serve immediately.
*The yolks of organic eggs are generally paler than those of other eggs, which helps to give a semifreddo its creamy colour.
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